Pork and Vegetable Curry

20oz. boneless pork

⅓ med. purple onion - chopped

fresh ground garlic sea salt

fresh ground black pepper

2T coconut oil

⅓c dry white wine

3 med. carrots

3 green onions

4 sm.-med. red potatoes

⅔ med. purple onion

½ celery heart

1c water

1c golden raisins

2T tomato paste

1-2T curry paste - or -

1-2T curry powder

1-2c coconut cream

Put the first group of ingredients in a heavy-bottomed 3 quart pot.  Heat it all, only until the coconut oil melts.  Stir to coat everything then cover it and remove from the heat.  Let that stand for an hour or two.  Meanwhile, chop the vegetables then add that group of ingredients and bring to a simmer in the 3 quart pot with the meat.  Cover and leave on medium heat for an hour or until the vegetables are the way you like them.  Stir in the coconut cream and serve, as is or over rice.

Plan for leftovers!  This tastes even better after chilling and reheating. . .Lin